Executive Chef, Catering at Iacofano Group, LLC

North Charleston, South Carolina, United States -

Full Time

Start Date

Immediate

Expiry Date

22 Dec, 25

Salary

0.0

Posted On

23 Sep, 25

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Leadership, Menu Development, Budget Management, Vendor Negotiation, Team Development, Quality Assurance, Food Safety, Communication, Conflict Resolution, Operational Management, Creativity, Training, Inventory Control, Cost Control, Emotional Intelligence, Process Improvement

Industry

Food and Beverage Services

Description

Description As an Executive Chef, you’ll set the culinary vision for our catering operations—driving menu innovation, ensuring flawless execution, and leading a high-performing kitchen team. You excel at balancing creative flair with operational rigor, and you foster a culture of respect, clear communication, and professional composure. Culinary Leadership: Develop and refine catering menus that showcase seasonal ingredients, while maintaining cost and quality targets. Strategic Impact: Own budgeting, vendor relationships, and cost-control strategies—your decisions directly shape profitability and client satisfaction. Team Empowerment: Mentor sous chefs and cooks through structured training, regular feedback, and career-path planning. Professional Culture: We cultivate a calm, respectful kitchen environment—clear communication and collaborative problem-solving keep stress low and morale high. Key Responsibilities Menu Development & Execution Design catering menus aligned with seasonal availability, client preferences, and budget goals. Oversee recipe standardization, portion control, and plating guidelines to ensure consistency across all shifts. Lead tastings with kitchen staff to incorporate feedback and finalize menu offerings. Operations & Financial Management Prepare and manage annual food and labor budgets; monitor P&L performance and implement corrective actions. Negotiate with vendors for best pricing, quality, and delivery schedules; maintain strong supplier partnerships. Implement inventory controls, minimize waste, and drive continuous cost-saving initiatives. Kitchen Leadership & Team Development Recruit, onboard, and train culinary staff; establish clear performance expectations and growth plans. Conduct daily briefings and post-service debriefs to communicate priorities, share learnings, and reinforce standards. Model emotional intelligence—address conflicts promptly, provide constructive feedback, and recognize achievements. Quality Assurance & Compliance Ensure all kitchen operations meet local health and safety regulations, including DHEC/serving-site standards. Conduct regular audits of sanitation, food-safety procedures, and equipment maintenance. Lead certification or training sessions on food-safety, knife skills, and new culinary techniques. Collaboration & Continuous Improvement Partner with Leadership on menu proposals, site visits, and custom catering requests. Drive process improvements—streamline prep workflows, optimize kitchen layout, and introduce time-saving technologies. Requirements Proven Expertise: Culinary school graduate or professional cooking experience commensurate with 7–10 years in the industry (excluding fast-food environments). Business Acumen: Demonstrated success managing food and labor budgets, P&L accountability, and vendor negotiations. Interpersonal Excellence: Strong communication, coaching, and conflict-resolution skills; able to inspire and develop diverse teams. Operational Stamina: Comfortable standing for long shifts, lifting up to 50 lbs, and thriving in a fast-paced environment. Innovative Spirit: Passion for menu development, trend-spotting, and elevating client experiences—embrace curveballs with composure and creativity. We’re seeking an Executive Chef who combines visionary culinary leadership with disciplined operations management—and who champions a kitchen culture built on mutual respect, clear communication, and dependable expertise. If you’re ready to lead our banquet culinary team to new heights, we’d love to hear from you!

Responsibilities

The Executive Chef will develop and refine catering menus while overseeing kitchen operations to ensure quality and consistency. They will also manage budgets, vendor relationships, and lead a high-performing kitchen team.